Smoked Salmon and Pesto Pizza


So I’m currently writing this post from the comfort of the backseat of a rental car driving on the Western slope of the Rockies and into Utah. It’s been fun really. We have experienced almost every type of weather you can imagine. From snow, to rain, to sun and more…Well I guess we have yet to drive through a hail storm, a tornado or a hurricane, but you get the picture. If you were wondering, it is currently raining. Anyway, we decided to make pizza last night. It’s usually our go-to when we are getting ready to venture out for the weekend. It’s easy and filling and perfect when you’ve got a ton of other things on you mind. Little did we know, this pizza came out surprisingly better than we had hoped for! It was like magic! Except for the salmon part. I don’t like salmon, but we’ll get more into that in a minute…

Yup, there ya have it. I don’t like salmon. I so wish that I did. It LOOKS just so delicious, but I just can’t bring myself to eat it. It’s possible that I’ve never had a really GOOD piece of salmon, or I’ve never had it prepared the way I might enjoy it. I really don’t know the reasoning, I just really don’t like it. I know, Zach is usually the picky one. So, if you are like me, then just substitute out the salmon for something like prosciutto. I thought it was positively scrumptious!

So we are going to keep this short and sweet today. Unfortunately we don’t have a ton of time on our hands and the internet on Zach’s phone is so in and out that it’s only a matter of time where I lose all the content I’ve written so far! Let’s hope for the best! We decided to go with a special beer for this beer pairing. We’ve paired dishes with basil-inspired beers before and this pairing will be no different. The Bruery’s Trade Winds Tripel is absolutely spectacular. It was just released again here just recently and should be on your shelves soon so please please do yourself a favor and pick up a bottle. It was brewed with Thai basil that tends to be just a tad spicier than the Italian stuff we are so used to. Now some people claim to not really taste the subtle hints of the Thai basil. I disagree with this, although it could vary from bottle to bottle. I think the taste is spectacular and it is perfect with a basil pesto.

Okie doke. I hope everyone has a wonderful weekend. We will see you all on Monday!


Smoked Salmon and Pesto Pizza
Prep Time
35 min
Cook Time
8 min
Total Time
43 min
3 small pizza pies


  • 1? teaspoon active dry yeast
  • 1½ teaspoons white granulated sugar
  • 1¼ cup warm water
  • 1½ teaspoon olive oil + extra
  • 3 cups bread flour + more if needed
  • 1 teaspoon fine sea salt
  • ½ cup chopped walnuts
  • ½ cup chopped pistachios
  • ¾ cup pecorino cheese, finely grated
  • salt and pepper
  • 1 cup basil leaves
  • ¾ cup arugula
  • ¾ cup baby spinach leaves
  • ¼ cup – 1 cup extra-virgin olive oil
  • 4 ounces smoked salmon, cut into thin strips
  • 8 ounces goat cheese, crumbled


  • Dissolve the yeast, sugar and salt in the water. Let sit for 10-15 minutes. Transfer to the bowl of you stand mixer with dough hook attached. Gradually add in flour until the dough forms a ball and begins to pull away from the sides. Lightly dust a cutting board, and transfer the dough to it. Knead for 5-7 minutes adding flour as necessary. Dough should be tacky but not overly sticky. Form into a ball and fold under itself so the top of the ball is tight. In another bowl drizzle olive oil and swirl around so the bowl is evenly coated. Transfer the dough to the greased bowl. Cover and transfer to refrigerator for at least 4 hours or until dough has doubled in size. Once risen, transfer the dough to a floured surface and cut 3 even pieces. Roll each piece into a ball and then cover with a tea towel to let rest for about 30 minutes. At this point, if you are using a pizza stone, place in the oven and preheat to 475 degrees.
  • Now prepare your pesto. In your food processor, with the blade attached, crush the nuts by pulsing until it becomes slightly granulated. Add the pecorino, a dash of salt and pepper, basil, arugula and spinach. Pulse until all ingredients are completely incorporated. While you have the food processor running, start to drizzle in your extra-virgin olive oil until it reaches the consistency you desire (we used about a cup).
  • Shape your 3 balls of pizza dough into large rounds onto a pizza peel (if you are using one). Spread the pesto onto the pizza dough and sprinkle with goat cheese and layer with the sliced salmon. Top with a few more goat cheese crumbles. Slide the pizzas onto the hot pizza stone and bake for about 8 minutes or until the dough begins to brown. Remove from the oven and let sit for about 3-4 minutes before serving. Enjoy!


Hardware: * Stand Mixer with dough attachment fixed (or your hands (=) * Food Processor * Measuring Cups * Measuring Spoons * Pizza Stone * Pizza Peel * Sharp Knife * Cutting Board *


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